Classic Chicken Adobo

This is my Filipino mom’s adobo recipe which she’s been making for years. It’s one of the most famous dishes from the Philippines where chicken is braised in a sticky, sweet, and savory sauce until perfectly tender.

What is Chicken Adobo?

Filipino adobo is an umbrella term for any dish that is typically braised and/or simmered in a sauce composed of vinegar and salt. This is why you’ll see so many different variations of adobo in the Philippines, each with their own unique vegetables and proteins.

Almost every Filipino household will have their own recipe that’s been passed down from generation to generation. That’s why you’ll typically never taste the same adobo anywhere you go. Each family, restaurant, and even each province in the Philippines has their own rendition that makes them all unique and special.

My mom’s adobo usually took THREE days to make. Excessive? Maybe. But it turned out delicious every time.

She’d first marinate the chicken overnight and then cook it the next day. Then she’d let the cooked adobo sit in the fridge overnight again before re-heating and serving it to our family.

The amount of flavour developed was absolutely incredible; but now that I’m cooking for myself, I found that I could actually shorten her method down to a day or even just under an hour (perfect for lazy days).

Interestingly enough, food historians say that the indigenous people of the Philippines actually prepared adobo long before colonialism and contact with other Asian countries.

Before soy sauce was brought to the Philippines, the indigenous Filipinos would preserve proteins with vinegar and salt to make them last longer. That pre-colonial version is now known as adobong puti (white adobo).

The more widely-known adobo we all know and love adds a couple more ingredients to the mix. Apart from soy sauce, modern adobo also adds some sugar for sweetness; as well as garlic, bay leaves, and pepper corns for the aromatics.

For others who may not be very familiar with Filipino food, adobo is always a great gateway to showcasing the wonderful and diverse cuisine of the Philippines with its sweet, tangy, and savory flavors.

I’ve made a couple adobo recipes already on this site, from pork belly adobo, adobo fried rice, coconut chicken adobo, and string bean adobo, but today we’re going back to the basics and cooking the classic chicken adobo.

This is my Filipino family favourite and I hope you enjoy it as much as I do!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken: Any bone-in, skin-on, dark meat chicken (thighs, legs, or wings) work perfect for adobo. They’re juicy, tender, and can soak up tons of flavour when simmered in the sauce.

• Substitutes: White meat, such as chicken breasts, could also work, though the meat just may not be as tender or moist. This recipe could also work for most proteins, such as pork and beef, as well as other veggies, such as long beans and water spinach for a vegetarian-friendly option.

Soy sauce: Go for Filipino soy sauce to give your adobo that authentic deep, savory taste, and a dark, caramel color (my go-to brands are usually Datu Puti or Marca Piña). Otherwise, any all-purpose soy sauce will work, such as Kikkoman.

• Substitutes: If you can’t find the Filipino variety, using Kimlan dark soy sauce (very similar to Filipino soy sauce) or substituting about 2 tablespoons of your soy sauce with Lee Kim Kee’s Dark Soy Sauce can help you achieve a similar result.

Vinegar: Traditional recipes either use cane or coconut vinegar, which you can find in most Asian or Filipino groceries, but any standard white vinegar should work.

• Substitutes: You could also use rice vinegar or apple cider vinegar as more accessible replacements. While the taste of the adobo will change very slightly, it will still provide that needed tang characteristic of any adobo.

Brown sugar: The sweetness of the brown sugar helps to balance out the savoriness from the soy sauce and tang from the vinegar.

• Substitutes: White sugar can work, the adobo just won’t be as deep caramel in taste or color. Other sweeteners such as honey may also work in a pinch.

Garlic cloves: How you prepare the garlic will ultimately affect how your final adobo will taste. Some like to finely grate or mince their garlic, which gives the adobo a very sharp garlic flavor. I personally like to crush the cloves to keep their taste more mellow, but either method works!

• Substitutes: While fresh garlic is always encouraged, garlic powder may also work (I’ve done it a few times). Use about 1/4 tsp of garlic powder to start, then add more if necessary to taste. Be sure to mix the powder well in the sauce to avoid it from clumping.

Black peppercorns: Similar to the garlic, crushed peppercorns will give your adobo a sharper, more pronounced peppercorn taste. My parents had always left the peppercorns whole, so for the sake of tradition, I did the same (although biting into a whole peppercorn was never a great experience).

Bay leaves: You’ll need two bay leaves for this recipe. Dried or fresh works fine.

Instructions

In a large bowl, combine together the soy sauce, vinegar, brown sugar, garlic, bay leaves, and peppercorns. Gently stir to combine.

Add in the chicken. Be sure they’re evenly submerged and covered in the adobo marinade. Let the chicken marinate for at least one hour.

*For a quicker version of chicken adobo that you can prepare in just under an hour, feel free to skip the marinating step and proceed with the recipe.

After marinating, gently pat the chicken pieces dry to remove excess liquid. Sear the chicken on all sides over medium-high heat until the chicken develops a deep, golden brown colour.

Pour in the rest of the remaining marinade and just enough water to partially cover the chicken. Bring to a boil, scoop off any scum that float to the surface, and let it simmer with a lid over medium low heat for 30 minutes.

After 30 minutes, remove the lid. Turn the heat up to high and begin reducing the adobo sauce until thickened to your desired consistency. Occasionally baste the chicken with the adobo sauce.

Serve with a side of white rice and top with sliced green onions (you may also choose to serve and reheat the next day to allow the flavors to develop further).

Cooking Tips

Sear your chicken: Searing initiates the Maillard reaction, causing browning to occur and therefore maximizing flavor on the outside of the chicken. It also firms up the chicken slightly, keeping the chicken from falling apart too much in the sauce.

Reduce your sauce: After simmering, turn up the heat to boil and reduce the sauce until it becomes thick in consistency. This concentrates the simmering liquid into a deep, sticky, and luxurious sauce that’s perfect over rice. 

Serve the next day: Adobo is always at its best the next day since it allows the sauce to deeply penetrate the chicken and to concentrate its flavors further.

What I usually do is cook my adobo the day before I plan to serve it. I reduce the sauce to just about a half (not enough to be a thick glaze), and then I let it sleep in the fridge overnight. When time to serve, I place the pot back on the heat and finish reducing the sauce to my desired consistency.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover chicken adobo can keep for up to 5 days refrigerated in an airtight container (it will actually continue to taste better over time as the marinade penetrates the chicken!). To reheat, simply warm in the microwave or over stovetop until fully warmed-through.

You can also freeze this for up to 2 months. To reheat, let the adobo thaw in the refrigerator overnight and then warm over the stove until hot.

Do I have to marinate the chicken?

Some will swear by marinating your chicken overnight, while others may skip it entirely The reason for marinading is that the sauce’s acidity helps to tenderize the chicken while also flavoring it throughout.

For a quick version of chicken adobo that you can prepare in just under an hour, feel free to skip the marinating step. Simply sear your chicken on all sides until golden brown, add in all the ingredients to your pot along with the water, and cook according to the recipe instructions.

I personally find the difference between the marinated and non-marinated version very minimal, so choose whichever method you prefer. They’ll both taste great either way!

Can I use chicken breasts?

While dark meat is king for this recipe, chicken breasts may also work if you prefer a leaner, more high-protein version of adobo.

Why isn’t my sauce thickening or reducing?

Your sauce will thicken, it just needs time. Depending on the size of your pan, the power of your stove, or how much water you added to your adobo can affect the reducing time.

Smaller pans, weaker stoves, and/or adding too much water than needed will lengthen the amount of time it takes for the sauce to reduce. Just keep boiling, it will thicken eventually!

How do I serve chicken adobo?

Serve it classic with a side of warm rice to soak up all of that saucy goodness.

You may also pair it with fresh or pickled veggies to brighten up your whole dish if you prefer.

Craving more delicious and hearty meals? You might love these recipes:

• Char Siu Chicken
• Soy Marinated Filipino Short Ribs
• Crying Tiger Steak
• Honey Garlic Potatoes